#chickenmasala#Thulodaikokitchen #resturantstyalChicken curry

grams or 1 pound (preferably bone-in))
▢ 2 to 3 tablespoons oil
▢ 1 cup onions (3 medium onions) (fine chopped)
▢ 1 to 2 green chilies slit (skip for less spicy)
▢ 1 tablespoon GINGER GARLIC PASTE or minced ginger garlic
▢ ½ cup tomatoes (2 medium tomatoes, pureed or finely chopped)
▢ ¼ cup yogurt (substitute with 12 cashews or 3 tbsps poppy seeds, refer notes)
▢ ½ to ¾ teaspoon salt (adjust as needed)
▢ ½ to 1 cup hot water (or coconut milk)
▢ 2 tbsp coriander leaves or mint leaves finely chopped
Spice powders (or use curry powder as needed)
▢ ¼ teaspoon turmeric powder
▢ 1 teaspoon red chili powder or smoked paprika (½ tsp for less spicy)
▢ 1 teaspoon GARAM MASALA (½ tsp more if needed, adjust to taste)
▢ 1 teaspoon coriander powder
Whole spices (skip if you don’t have)
▢ 1 bay leaf or 1 sprig curry leaves
▢ 4 cloves
▢ 2 inch cinnamon piece
▢ 3 green cardamom

source